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Use kitchen facilities at work to make your lunch.


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Occasionally we have parts of meals that we couldn't finish and so end up with leftovers. Take this as an opportunity to create a 'Second Chance' meal.

To help you get started we're sharing some of our favourite leftover recipes that use common leftover ingredients such as chicken, pasta and veggies. The recipes have been provided by Hello Table, Cumberland Council from their Love Your Leftovers app and cookbook as well as Go for 2&5®.

Want to share your own recipe? Visit our Facebook page and let everyone know about your 'Second Chance' meal.

Cooking with your leftovers and ingredients you have at home are just two of the things we can do to reduce food waste. We can also plan our meals, write a shopping list, measure serving sizes and store food right to keep it fresh.

  • Recipe


Roast lamb with pears

Good for leftovers

Everyone loves a roast dinner. Serve this roast with a variety of vegetables.
30 mins preparation + 1 hour 20 mins cooking
Serves 6

Roast lamb with pears


  • 1 easy carve leg of lamb (approximately 1kg)
  • 2 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 3 tablespoons rosemary leaves
  • 3 pears, peeled, cored and halved
  • 2 large potatoes, cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • ½ butternut pumpkin, peeled and cut into chunks
  • 2 medium carrots, peeled and cut into large chunks

This recipe contains 18 serves of vegies.

Preheat oven to 180°C. Mix garlic, oil and rosemary, rub over lamb. Reserve remaining mixture. Place lamb on a rack and cook for 15-20 minutes. Remove from the oven, brush with the oil, garlic, rosemary mixture and return to oven. Place all vegetables in a separate, heated baking dish and cook at the top of the oven, turning once. Cooking should take 1 hour-1 hour 20 minutes (For each 500g, allow 20-25 minutes for rare; 25-30 minutes for medium, 30-35 minutes for well done). Lamb should be just cooked and juicy, and vegetables brown and tender. Rest the lamb, wrapped in foil for 10 minutes, before carving.

The sweeter vegetables such as pumpkin, sweet potato and pears will cook and brown faster than the potatoes. They may be removed early and covered with foil to keep warm. Resting the meat makes carving easier.

Recipe © State of Western Australia 2010, reproduced with permission.

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